As President of one of the largest ACF Chapters in the country, I am proud to announce the first ever student vegetarian culinary scholarship competition. Along with the hard work of the Southeast Produce Council, we have designed this culinary competition to enhance our young culinarians approach to fresh produce and provide scholarship opportunities to promote education in the culinary arena.


This ground breaking event needs partners and we would like to invite you to be an integral part in the launching of this exciting new program in 2008. Being the Executive Chef of the prestigious East Lake Golf Club and President of the American Culinary Federation Greater Atlanta Chapter, I believe in the professional approach to our industry with the passion and vision it truly deserves. This culinary competition will lead the way towards the rethinking and development of fantastic new uses of fresh produce. These young culinarians will be rethinking the many uses of fresh produce as they enter the food service industry thru participation in this event year after year. Along with the Southeast Produce Council, I believe in investing in the future of our industry thru food service education and competition.

If you believe in the future of your industry, please take your rightful place along side the Southeast Produce Council in conjunction with ACF Culinary Guidelines and professional chefs to become part of culinary history. I look forward to our new partnership.

Michael Deihl, CEC CCA AAC

Overview of Program

Fresh Produce Pantry

Apples*
Asparagus*
Avocados
Baking Potatoes
Bell Peppers
Blueberries
Broccoli*
Carrots*
Celery*
Colored Bell Peppers
 Fresh Herbs (minimum five)*
Garlic
Grapes
Greens (one variety)
Lemons*
Lettuces (two varieties)
Limes
Mangos
Mushrooms (button)*
Onions
 Oranges*
Peaches*
Pears (one variety)
Pineapples*
Red Potatoes
Shallots
Strawberries
Sweet Potatoes
Tomatoes*
Watermelon
* Indicates sponsored pantry items.

In addition the the fresh produce pantry above, the following community store room products may also be used.

COMMUNITY STOREROOM PRODUCTS:
 
STAPLES:                                                          
Cornstarch
Barley
Bread Crumbs
Cornmeal
Bread
 
GROCERIES:
Dijon Style Mustard
Gelatin (power and sheet)
Olive Oil
Vegetable Oil
Sesame Oil
Sugar
Soy Sauce
Tabasco Style Sauce
Teriyaki Sauce
Tomato Paste or Puree'
Worcestershire
Vinegar
Wines, red & white
Brandy
All SPICE AND SEASONING allowed
 
FLOUR:
All Purpose Flour/Bread
Flour
Cornmeal Flour
Whole Wheat Flour
 
DAIRY:
Butter
Cream
Cream Cheese
Milk
Sour Cream
Yogurt
Eggs
Margarine
 
STOCK:
Vegetable
 
PASTRY ITEMS:
Brown Sugar
Powder Sugar
Vanilla Beans
Cocoa Powder
Almonds
Corn Syrup
High Gluten Flour
Milk Chocolate
Dark Chocolate
Shortening



Below are the main components of the R.E.C.I.P.E Scholarship Program 

Student Applicants: Please read the instructions and guide lines below.

Pay special attention to the following. Your recipes must include the three platinum sponsors items. They are broccoli, apples and you must use Gourmet Garden herbs. 

You should also use the gold sponsors items which are oranges, peaches and carrots.  The remaining fresh produce items you use in your recipes should be chosen from as many of the silver sponsors items as possible. They are lemons, tomatoes, pineapples, celery, mushrooms and asparagus.

This scholarship program is being funded by the sponsors listed below. Be sure to use as many of the sponsors items as possible in your recipes. The number of sponsored items used will be taken into consideration during the judging process.



Please note we have extened the deadline date that all recipes must be submitted from December 1, 2008 to January 15, 2009.

  1. All recipes submitted to the Southeast Produce Council for the R.E.C.I.P.E Scholarship Program will become the sole property of the Southeast Produce Council. The Southeast Produce Council reserves the right to use the R.E.C.I.P.E recipes for advertising, publication or any matter deemed necessary to promote the Southeast Produce Council’s R.E.C.I.P.E Scholarship Program and its Student Culinary Competition.
  2. The Southeast Produce Council’s R.E.C.I.P.E Culinary Competition will consist of two parts. Both parts of the Competition Final will follow American Culinary Federation (ACF) guidelines. Part one will be Category S/1: Vegetables: The individual competitor will exhibit knife skills, mise en place and basic culinary organizational skills. The competitor will have 20 minutes to complete the assignment. No advanced preparation is allowed. The competitors will be provided the whole and will bring raw materials to execute the assignment by the sponsors of this culinary competition. Competitors will bring their own tools including small ware, cheesecloth and /or towels, and plain glass bowls to display the finished products. The competitor is required to know all basic classical cuts. He or she will need to demonstrate three different cuts which will be drawn at random: this could include mandolin skills. Sample of cuts include: julienne, brunoise, batonnet, variations of dice, tourneed, rondelle and paysanne. Competitors will use a 1/80 count potato for each cut. Carrots, parsley & tomatoes will also be provided. The cooking portion of the competition will be Category F/3 - Regional Tastes / Customized Competition. The competition will be a vegetarian signature 3 course meal to include a starter, main course and dessert. The competitor will prepare 6 portions each.
    The competitor will have 30 minutes for set up, 2 hours to prepare & a 15 minute window for plate up. No protein substitutes are allowed in the recipes.Dairy & eggs may be used. No meat substitutes or soy based proteins allowed.
  3. The competitor will submit his/her recipes (starter,main course and dessert) to the R.E.C.I.P.E committee, where the top 6 recipes will be selected. The top 6 candidates will compete in Tampa, FL at the Southern Exposure Convention on March 7, 2009.
  4. The deadline date to have recipes submitted is December 1, 2008. This date has been extended until January 15, 2009.
  5. All competitors must incorporate the Platinum and Gold sponsored produce items listed below in their three course recipe programs. He or she should also incorporate as many of the Silver sponsored items as possible. Competitors may use any other items in the common pantry along with the 12 sponsored items. The final six competitors, who reach the Championship, MUST showcase the three Platinum Sponsored items in their final recipe program along with any of the other sponsored items and the common pantry items. 
Platinum Sponsors

Apio, Inc. Broccoli www.apioinc.com
Domex Super Fresh Growers Apples www.superfreshgrowers.com
Gourmet Garden Herbs www.gourmetgarden.com
Sahlman Williams Public Relations & Marketing www.sahlman.com

Gold Sponsors

SealdSweet International Oranges www.sealdsweet.com
Kingsburg Orchards Peaches www.kingsburgorchards.com
Grimmway Farms Carrots www.grimmway.com


Silver Sponsors

DNE World Fruit Sales Lemons www.dneworld.com
Dimare Fresh Tomatoes www.dimarefresh.com
Del Monte Fresh Pineapples www.freshdelmonte.com
Duda Farm Fresh Foods Celery www.duda.com
Keystone Fruit Marketing Asparagus www.keystonefruit.com
Monterey Mushroom Mushrooms  www.montereymushrooms.com

Bronze Sponsors

Mission Produce www.missionproduce.com
Mann Packing Company http://www.broccoli.com/